Brand ambassadors
Meeting with Pieter Riedijk
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
We went to meet Pieter Riedijk. He created a signature dish for Lafont. We took the opportunity to ask him some questions!
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me. Aquavit is the result of an ancestral technique, a bit like the Lafont brand which perpetuates a know-how. It is also the search for new tastes to create with seasonal products.
To compose a plate, I look at what is on the market, for example, a white cabbage, nothing simpler, which I marry with juniper. It’s kind of the same thing when you make a kitchen garment. It must be pretty, practical and also pleasant to wear. I think for a dish, it’s the same.
I had already come across the brand at events and I had noticed their willingness to better serve chefs. We are looking for clothes that are made with a real thought for the cook as much in terms of style as comfort. We need several outfits, it’s a bit depending on the mood, it can be hot, it can be cold, the situations are different.
I learned from their made in France philosophy, very much focused on CSR and using recycled fabrics. And then it was a real encounter with Alexandra Avram who was able to create a bond of friendship between us, the community of cooks, and the Lafont teams. I plan to put the signature dish on the menu!
I had already come across the brand at events and had noticed their desire to better serve chefs.
We are looking for clothes that are made with a real thought for the cook as much in terms of style as comfort.
Between Holland and Courchevel, two radically different altitudes for the same ambition: to reach culinary excellence. Originally from the Netherlands and trained under the French stars, Pieter Riedijk joined Le Montgomerie**, the table at K2 Altitude*****, on September 16th.
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If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
In the Petite Loge, half kitchen, half cellar with brick colors, located in the basement on the same floor as the cellar, the chef concentrates on the recipe he must compose for Lafont.
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